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Summer is officially here, and you know what that means: endless barbecues and the quest for that one side dish everyone raves about! Get ready to end your search because our vibrant and incredibly fresh Dill Potato Salad is about to steal the show!
This recipe brings a delightful tang, a creamy texture, and that unmistakable pop of fresh dill that makes every bite feel like a breath of fresh air. It’s the perfect companion to your favorite grilled dishes, and honestly, we sometimes just eat it by the spoonful!
So, whether you’re heading to a potluck or just want to brighten up your weeknight dinner, this recipe is your secret weapon.
For more delicious summer salads, try our Chicken Macaroni Salad, Strawberry Broccoli Salad, and Frito Corn Salad.
Why we think you’ll love it:
- Perfect partner. This creamy dill potato salad pairs well with everything from savory burgers to fried chicken.
- Fresh flavor. Adding dill to potato salad adds a delicious and unique flavor to a classic favorite.
- Easy to Make: With straightforward steps and common ingredients, even beginner cooks can whip up a batch in no time.
Dill Potato Salad Ingredients and Substitutions
- 10 medium red potatoes– While red potatoes are great for holding their shape, you can use Yukon Gold potatoes for a slightly creamier texture
- 5 hard-boiled eggs, chopped– see How to Boil Eggs
- ¾ cup sour cream- or plain Greek yogurt
- ¾ cup mayonnaise
- ¼ cup pickle juice– If you don’t have pickle juice, try apple cider vinegar, white wine vinegar or even a squeeze of lemon juice.
- ½ tablespoon mustard, or to taste– We used yellow mustard, but Dijon mustard can be used.
- 1 teaspoon celery salt– or finely minced fresh celery
- 1 teaspoon dill weed
- 3-4 tablespoons chopped fresh dill
- salt and black pepper to taste
How to Make Dill Potato Salad
- BOIL. In a large pot, add red potatoes (with skins on), cover with water by an inch, then bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer for about 18-22 minutes or until fork tender but still firm.
- CUBE. Drain, let cool a bit, and cube into 1-inch or so pieces. Place the potatoes in a large bowl along with the chopped hard-boiled eggs and set aside.
- DRESSING. In a medium bowl, add sour cream, mayonnaise, pickle juice, mustard, celery salt, dill weed, and chopped fresh dill and mix together. Add dressing to the potatoes and mix lightly. Season with salt and pepper to taste.
- CHILL. Cover and refrigerate for at least 30 minutes. Serve cold and sprinkle more fresh dill on top, if desired before serving.
Kristyn’s Recipe Tips
- For the best potatoes, cook until they are just fork-tender but still hold their shape; overcooked potatoes will turn mushy when mixed.
- Adding the dressing while the potato cubes are still warm and then chilling allows the flavors to be absorbed and meld together beautifully during each step.
- Sometimes the potatoes can absorb more dressing than anticipated; feel free to mix in a few more tablespoons of mayonnaise mixed with a bit of sour cream and pickle juice.
- Check out our Easy Peel Hard Boiled Eggs recipe or our post on how to make Instant Pot Hard Boiled Eggs.
Dill Potato Salad
Get ready to scoop up a taste of summer (or anytime!) with this incredibly fresh and flavorful dill potato salad!
Ingredients
- 10 medium red potatoes
- 5 hard-boiled eggs, chopped
- ¾ cup sour cream
- ¾ cup mayonnaise
- ¼ cup pickle juice
- ½ tablespoon mustard, or to taste
- 1 teaspoon celery salt
- 1 teaspoon dill weed
- 3-4 tablespoons chopped fresh dill
- salt and black pepper, to taste
Instructions
- In a large pot, add red potatoes (with skins on), cover with water by an inch, then bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer for about 18-22 minutes or until fork tender but still firm.
- Remove potatoes from water, let cool and cube into 1 inch or so pieces. Add to a large bowl along with the chopped hard-boiled eggs and set aside.
- In a medium bowl, add sour cream, mayonnaise, pickle juice, mustard, celery salt, dill weed and chopped fresh dill and mix together.
- Add dressing to the potatoes and mix lightly. Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes. Serve cold and sprinkle more fresh dill on top, if desired before serving.
Notes
Recipe Tips.
- For the best potatoes, cook until they are just fork-tender but still hold their shape; overcooked potatoes will turn mushy when mixed.
- Adding the dressing while the potato cubes are still warm and then chilling allows the flavors to be absorbed and meld together beautifully during each step.
- Sometimes the potatoes can absorb more dressing than anticipated; feel free to fold in a few more tablespoons of mayonnaise mixed with a bit of sour cream and pickle juice.
- Check out our Easy Peel Hard Boiled Eggs recipe or our post on how to make Instant Pot Hard Boiled Eggs.
Nutrition
Calories: 282kcal, Carbohydrates: 30g, Protein: 6g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 92mg, Sodium: 426mg, Potassium: 856mg, Fiber: 3g, Sugar: 3g, Vitamin A: 228IU, Vitamin C: 15mg, Calcium: 45mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make ahead of time?
This salad needs at least 30 minutes to chill in the fridge, but can be made up to 24 hours in advance. Keep covered and refrigerated until ready to serve.
How to store?
Store leftovers in an airtight container in the fridge for 3-4 days. If needed, add a bit of mayo to help revive the creamy texture.
Complete the Meal
Main Dishes
More Summer Salads
Instant Pot Potato Salad
40 mins
Broccoli Cauliflower Salad
20 mins
Best Potato Salad Recipe
55 mins
Pasta Salad with Italian Dressing
2 hrs 27 mins
